DOC Colli Orientali del Friuli
Pruning Technique: Single Guyot cane pruning
Cultivation Tecnique: Defoliation, trellis training, tipping
The temperature during fermentation was maintained at around 27° C. The wine was regularly punched down using the Ganymede method during the maceration period, which lasted for 25 days. At the end of the alcoholic fermentation the wine was pressed immediately and put into medium toast French oak barrels, in which it underwent malolactic fermentation and was aged for around a year.
Full bodied, with a fruity character that combines the sweetness and acidity of wild berries. It has good intensity and balance.